Jools’ chopped salad

Name: Jools’ chopped salad
Total time: 10 min
Yield: 4 –6 as a side
Ingredients: 6 small carrots, mixed colours if possible; 2 sticks of celery; 1 handful of ripe cherry tomatoes, mixed colours if possible; 2 little gem lettuces; 100 g feta cheese optional; a few sprigs of fresh mint; 1 heaped teaspoon Dijon mustard; 1 tablespoon balsamic vinegar; 3 tablespoons extra virgin olive oil

With balsamic dressing & fresh mint

“This is the clever way Jools gets all our kids – even the babies – to eat lots of salad. Everything is chopped extra fine and tiny, almost like a salsa, making it an absolute pleasure to eat. ”

Serves 4 –6 as a side

Cooks In10 minutes

DifficultySuper easy

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Nutrition per serving

Calories 158 8%
Fat 10.1g 14%
Saturates 1.5g 8%
Sugars 14.2g 16%
Salt 0.9g 15%
Protein 2g 4%
Carbs 15.1g 6%
Fibre 4.6g -

Of an adult's reference intake

Jamie Magazine

By Jamie Oliver

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Ingredients

6 small carrots, mixed colours if possible
2 sticks of celery
1 handful of ripe cherry tomatoes, mixed colours if possible
2 little gem lettuces
100 g feta cheese , optional
a few sprigs of fresh mint
1 heaped teaspoon Dijon mustard
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil

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Jamie Magazine

By Jamie Oliver

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Method

On a large board, trim and finely chop the carrots and celery, finely chop the tomatoes, then separate and finely chop the lettuce leaves.
Once everything is fairly fine, start mixing it up and chopping some more.
Crumble over the feta, if using, then pick and roll the mint leaves like a cigar and chop into the salad.
Make a well in the middle, add the mustard, balsamic vinegar, oil and a pinch of sea salt and black pepper and mix together. Then start mixing the salad into the dressing, chopping and mixing as you go. Or, you could make the dressing by mixing all the ingredients in a jam jar, ready to dress the salad at the table.

Tips

EASY SWAPS:
The brilliant thing about a chopped salad is you can use anything fresh, crunchy and delicious – think broccoli, white or red cabbage, cucumber, peppers, whatever you fancy.

Jamie Magazine

By Jamie Oliver